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Oct 15, 2013

right off, i'm sorry this is yet another soup post. but the thing is: i can't really help it, i'm craving hearty soups at the moment. actually, i've been thinking: only soup for a month...? and then i thought of kale and pumpkins and, well, ice cream... and i quickly abandoned the idea again. goes to show i love soup - but with limitations.

also, i am really blossoming in the fall weather (i know, weird, right?). in case you totally do not get what i'm on about: here is a compilation of reasons why i'm falling for fall.

crisp mornings give you a reason to snuggle up in a scarf when leaving the house.

nature's way of showcasing all sorts of popping colors, from orange to purple and greens.

chestnuts! and all the things you can do with them. i'm thinking this?

cosy, warming fires and extensive, hot bubble baths.

indulging in all things pumpkin.

it's when the raclette and cheese fondue season is finally kicked off again.

getting to call it a day early on and enjoy a good read in bed.

not having to melt with sweat after a run (but actually wear 17 layers of active dry wear).

the unstoppable, ever increasing excitement about the holiday season.

having 4 different warm coats to choose from.

not feeling guilty for not doing anything at all.

are you just as excited about fall as i am? or do you happen to live in the southern hemisphere, where the blooms are now blossoming and the first berries are available...?

cream of parsnip & potato with merguez

ingredients:

3 parsnips

1 parsley root

2 potatoes

2 garlic cloves

1 onion

2 tbsp. olive oil

about 1 liter of vegetable broth

1/4 cup heavy cream

4 merguez sausages

salt, freshly ground black pepper

2 tsp. paprika flakes

crème fraîche, heavy cream and thyme for garnish

directions:

peel and chop the parsnips, parsley root and potatoes into cubes. finely chop the garlic and the onion. heat the olive oil in a large saucepan and sweat the vegetables in it for a couple of minutes. the vegs can start to get a little charred as this adds flavor. add the vegetable broth bit by bit, don't add too much already as the soup might end up being to liquid at the end. i find it to be a good rule to just cover all the vegs. cover and cook for about 30 minutes, until the vegs are totally tender. add more broth / water if you need to. blend and puree until very smooth. add the cream, bring to a boil and season with salt and pepper. cut the merguez into fine slices and fry them in a sizzling hot pan until crispy on both sides. ladle the soup into bowls, garnish with a dollop of crème fraîche, carefully add some merguez slices and sprinkle with some thyme leaves and paprika flakes.